Ericini

Serves 6:
1 kg almonds, peeled and ground
1 kg sugar
225 g water
vanilla
food dyes
400 g citron preserves
for the icing:
300 g sugar
200 g water

FBeat the ground almonds, sugar, vanilla and water to obtain a soft mixture, then pour one layer into the chosen moulds, add some citron preserves and cover with one more layer. Garnish the top to taste. Prepare the icing melting sugar in water over low heat, stirring constantly. Then beat until white and pour into the moulds. Bake at low temperature and let dry. Serve cold.

Serve this dish with Incanto served at 15°